For over 9,000 years humans have been fermenting foods in a beautiful dance of symbiotic harmony with bacteria and fungus. Several biological kingdoms work hand-in-hand to foster life by providing deep nutrition, adventurous flavor, and interconnected communities. Nasturtium and radish kimchi from Wander at Longwoods leans into the rich traditions surrounding fermentation while honoring the land we steward. An abundance of nasturtium and some late season beets at Ambarona Farm inspired the creative minds in the Wander kitchen to execute an exciting expression of kimchi which preserves its integrity and captures its intention.
This recipe is featured in our story: Are You Afraid to Pickle?
Makes
4 servingsIngredients
- 1 cup chopped scallions
- 12 cups nasturtium leaves
- 2 bunches whole radishes with tops
- 1- inch thumb ginger root
- 2 cloves garlic
- 1 ½ cups gochujang
- ¼ cup gochugaru
- 2 tablespoons fish sauce
- 3 Tablespoons salt
- 1 ½ tablespoons sugar
Instructions
- Wash your ingredients to remove dirt and grit.
- Chop scallions into 1-inch pieces. The nasturtium leaves can remain whole. Separate the radish tops from the radish bodies. Slice the bodies and chop the tops into 1-inch pieces.
- In a food processor or high-speed blender, purée ginger, garlic, gochujang, gochugaru, fish sauce, salt, and sugar.
- Combine all ingredients and put into your fermentation vessel; a Mason jar works just fine.
- Fill a Ziploc bag with water and place inside another Ziploc bag, to weigh down the solids. Fasten a towel with a rubber band fastened over the top of the jar to prevent bugs from getting in.
- Leave on a countertop at room temperature for two weeks, then enjoy.
